2 lbs. lean beef chuck, cut into cubes
1/4 c. flour
2 tbsp. oil
1 c. onion, chopped
2 cloves garlic, minced
2/3 c. celery, diced
1/4 c. parsley, chopped
1/2 tsp. rosemary
1/4 tsp. thyme
1/2 tsp. freshly ground pepper
1/4 tsp. oregano
1/2 c. dry red wine
1 c. water
2 c. tomatoes, chopped
4 med. potatoes, quartered
4 c. carrots, diced

Coat beef with flour and brown in oil in a large Dutch oven. Add onion and garlic and cook until vegetables are softened. Pour off fat.

Add remaining ingredients (except tomatoes, potatoes and carrots); bring to a boil, cover and simmer for 1 hour. Add potatoes, tomatoes and carrots and simmer 45 minutes or until potatoes are tender. Makes 8 servings.